HomeMy WebLinkAboutHRM-2201
Bergen
Community
College
Division
of
Business,
Arts,
and
Social
Sciences
Department
of
Business
&
Hotel/Restaurant
Management
HRM
220
Advanced
Baking
Techniques
Date
of
Most
Recent
Syllabus
Revision:
April,
2018
Course
Typically
Offered:
Fall
Spring
Summer
Every
Semester
Other
Syllabus
last
reviewed
by:
BCC
General
Education
Committee
(Most
courses
need
review
Ad
Hoc
Committee
on
Learning
Assessment
____
by
only
one
of
the
following)
Curriculum
Committee:
Date:
Date:
Date:
Dec.,
2017
Basic
Information
about
Course
and
Instructor
Semester
and
year:
Course
and
Section
Number:
Advanced
Baking
Techniques
HRM
220
Meeting
Times
and
Locations:
Instructor:
Email
Address:
Office
Location:
Phone:
Departmental
Secretary:
Linda
Karalian,
201-‐447-‐7214,
lkaralian@bergen.edu
Office
Hours:
Course
Description:
Official
Catalog
Course
Description
This
course
continues
the
study
of
the
basic
theory
of
baking
and
pastry
arts.
Units
of
the
course
will
consist
primarily
of
hands-‐on
preparation
of
quality
baked
products,
especially
suited
to
a
commercial
application.Demonstrations
will
be
given
for
most
practicums
and
detailed
professional
preparation
methods
and
techniques
as
well
as
presentation
will
be
emphasized.
Laboratory
includes
2
production
of
artisan
breads,
chocolate
bonbons
and
tempered
chocolate
decorations,
basic
sugar
work
and
marzipan.
Hours:
Lecture
[1.00].
Lab
[4.00].
3
credits
Prerequisites:
HRM
110
Introduction
to
Baking
Co-‐requisites:
None
Cross
Listed
Courses:
None
Student
Learning
Objectives:
As
a
result
of
meeting
the
requirements
in
this
course,
students
will
be
able
to:
1. Prepare
and
present
plated
desserts
utilizing
the
production
techniques
presented
in
class
2. Execute
advanced
baking,
pastry,
and
dessert
presentation
techniques
following
industry-‐
accepted
safety
and
sanitation
rules
and
regulations
3. Compare
and
contrast
career
opportunities
available
to
the
baking
and
pastry
professional
including,
but
not
limited
to,
restaurants,
hotels,
bakeries,
specialty
boutiques,
resorts,
country
clubs,
cruise
ships,
as
well
as
areas
in
marketing
and
merchandising
4. Demonstrate
advanced
analytic
ability
that
will
help
troubleshooting
and
adjustment
of
formulas
5. Analyze
production
and
performance
standards
while
holding
a
leadership
role
on
a
rotating
basis
Means
of
Assessment
The
major
assessment
types
(means
of
assessment)
utilized
in
this
course
are
graded
lab
participation,
homework
(individual),
objective
written
tests
and
practical
examinations.
Course
Content
As
a
continuation
course
to
HRM
110
Introduction
to
Baking,
this
course
further
strengthens
the
understanding
of
the
art
and
science
of
baking
in
a
laboratory
setting.
Students
apply
their
knowledge
of
baking
by
practicing
high
volume
production
for
different
echelons
of
baking
and
pastry
clientele.
Additionally,
students
innovate
labor-‐intensive
baked
items
using
the
ingredients
introduced
in
the
fundamentals
course.
The
course
includes
the
following
mandatory
components:
1.
Preparation
and
presentation
of
plated
desserts
2.
Execution
of
advanced
decorative
baking,
pastry
and
dessert
production
for
various
types
of
clientele.
3
Course
Outline
and
Calendar
Week
Date(s)
Topic
Chapters
1
Course
Introduction
&
Baking
Science
2
Advanced
Bread
Baking
I
3
Advanced
Bread
Baking
II
4
Vienoisserie
&
Buttercreams
5
Meringues
and
Mousses
6
Sourdough
Production
I
7
Sourdough
Production
II
8
Midterm
Examination
9
Artisan
Bread
Production
10
Chocolate
Preparation
I
11
Chocolate
Preparation
II
12
Petit
Four
Production
13
Holiday
Baking
14
Final
Practical
Examination
15
Final
Written
Examination
&
Lab
Clean-‐Up
Notes
to
Students:
1
-‐
Syllabus
may
change
due
to
unforeseen
circumstances
or
to
take
advantage
of
educational
opportunities.
2
–
Your
instructor
will
update
you
on
test
dates
and
assignments.
Please
continually
log
on
to
Moodle
for
announcements,
reminders
and
updates.
3
–
Please
log
on
to
Moodle
for
handouts
that
are
not
distributed
in
hard
copy
form.
Please
also
check
your
Bergen
Community
College
e-‐mails
(You
may
decide
to
filter
your
Bergen
e-‐mail
into
your
personal
e-‐mail
address).
Special
Features
of
the
Course
In
addition
to
daily
performance
in
the
kitchen,
use
of
learning
technologies
in
the
course
(Internet,
Moodle,
etc.)
is
necessary
to
help
you
succeed
in
this
course
and
in
the
industry.
Course
Texts
and/or
Other
Study
Materials
Required
Gisslen,
W.
(2016).
Professional
Baking,
7th
Ed.
Hoboken,
N.J:
Wiley.
ISBN
:
978-‐1-‐119-‐19532-‐0
Kastel,
E.
(2010).
Artisan
Breads
at
Home.
Hoboken,
N.J:
Wiley.
ISBN:
9
9780470182604
Recommended
Kalanty,
M.
(2016).
How
to
Bake
More
Bread.
The
Five
Families
of
Bread.
Red
Seal
Books.
ISBN:
13-‐
9780692546024
Saus,
M.
(2009).
Advanced
Bread
and
Pastries.
A
Professional
Approach,
1st
Edition.
Cengage.
ISBN:
13:
9781418011697
4
Grading
Policy
The
grading
system
used
for
this
course
will
combine
the
following
Daily
Lab
Performance
35%
Discussion
Board
Assignments
15%
Chef
of
the
Day
Assignment
15%
Research
Paper
and
Presentation
10%
Notebook
5%
Midterm
Examination
10%
Final
Practical
Examination
10%
100%
Attendance
Policy
1. Attendance
will
be
taken
at
the
beginning
and
end
of
each
class
session
2. You
are
required
to
attend
14
out
of
15
classes,
or
you
may
be
required
to
repeat
the
course
again.
Absences
require
an
official
doctor’s
note
of
other
formal
documentation.
3. Lateness
that
exceeds
10
minutes
will
be
counted
as
an
absence
4. 2
latenesses
that
are
less
than
10
minutes
each
equal
1
absence.
You
must
notify
the
instructor
when
you
arrive
late.
Otherwise
you
will
be
marked
absent.
5. There
are
no
make-‐up
examinations.
Notebook
Required
format:
Black
3-‐ring
binder
labeled
with
your
full
name,
semester,
course
name
and
code.
Binder
must
contain
at
least
4
tab
sections
labeled
as
follows:
Section
1:
Syllabus,
rotation
sheet,
rotation
legend
and
other
administrative
documents
Section
2:
Chef
reports
and
restaurant
review
Section
3:
Class
notes
Section
4:
Homework
and
tests
This
will
be
randomly
graded
for
quality
and
completeness
5
Overall
Kitchen
Lab
Class
Participation
(up
to
10
performance
points
per
session)
Class
participation
by
students
(including
regular
and
timely
attendance
and
active
engagement
in
class
sessions)
is
an
essential
part
of
this
course.
I
expect
you
to
participate
actively
and
constructively
in
our
class
sessions
in
ways
that
show
respect
and
courtesy
to
me
and
to
your
classmates
during
lecture
and
lab.
As
we
proceed
through
the
semester,
there
will
be
class
discussions
and
practical
tests
on
all
of
the
major
topics
covered
in
the
course.
You
are
required
to
participate
actively
during
all
classes,
and
to
re main
in
class
the
entire
session.
This
includes
logging
on
to
Moodle
for
class
announcements
and
being
in
touch
with
the
class
if
you
need
to
miss
a
class
session.
"Professional"
behaviors:
To
earn
points
for
class
participation,
you
must
(1)
attend
class
regularly
in
proper
uniform,
and
be
on
time
and
not
leave
early;
(2)
be
well-‐prepared
for
class
by
doing
all
assigned
reading
and
other
out-‐of-‐class
preparations
ahead
of
time;
(3)
participate
voluntarily,
actively,
intelligently,
and
constructively
in
class
discussions
and
during
the
lab;
(4)
perform
all
in-‐
class
tasks;
(5)
apply
proper
sanitation
and
food
preparation
procedures
appropriate
to
the
menu;
and
(6)
utilize
frequently
and
actively
the
materials
and
facilities
needed
for
your
success
in
this
course.
"Unprofessional"
behaviors:
Behaviors
such
as
the
following
will
result
in
your
losing
points
for
class
participation:
(1)
being
absent
from
or
late
for
class;
(2)
leaving
class
early;
(3)
continually
walking
out
of
and
coming
back
into
class;
(4)
not
adhering
to
proper
uniform
and
appearance
guidelines;
(5)
being
inattentive
to
class
lectures
and
lab
demonstrations;
(6)
behaving
inappropriately
in
class
(e.g.,
acting
silly;
conducting
private
conversations,
utilizing
cell
phones
except
when
permitted
for
camera
use,
other
distracting
classroom
antics
such
as
chewing
gum
in
class;
careless
treatment
of
food
and
equipment;
etc.);
(7)
being
impolite,
rude,
or
discourteous
to
me
or
to
your
classmates;
(8)
not
being
adequately
prepared
for
class;
(9)
showing
a
negative
or
frivolous
attitude
toward
the
course;
(10)
Not
utilizing
the
materials
and
facilities
provided
for
your
success
in
the
course.
Other
College
Policy
Statements
Code
of
Student
Conduct:
http://bergen.edu/wp-‐content/uploads/StudentCodeofConduct2016_EngVer12062016.pdf
Statement
on
plagiarism
and/or
academic
dishonesty:
Please
read
pages
8
–
9
in
the
above
link.
Students
are
not
excused
from
the
penalties
for
not
being
aware
of
or
for
not
having
read
the
policies
set
forth
regarding
plagiarism
and
other
forms
of
academic
dishonesty.
ADA
Statement:
Students
who
require
accommodations
in
accordance
with
the
Americans
with
Disabilities
Act
(ADA)
can
request
these
services
from
the
Office
of
Specialized
Services.
To
learn
more
about
how
to
apply
for
services,
please
visit
http://www.bergen.edu/oss.
Note:
Those
who
have
completed
the
OSS
paperwork
and
received
accommodations
during
previous
semesters
might
not
be
automatically
eligible
in
subsequent
semesters
in
every
case.